Sumia Mumtaz
Biographic Data
| ID | 7865414 |
|---|---|
| NAME | Sumia Mumtaz |
| GIVEN NAMES | Sumia |
| FAMILY NAME | Mumtaz |
| SIGNATURE | MUMTAZ S |
| AFFILIATIONS | Air University |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Habit—Does It Matter? Bringing Habit and Emotion into the Development of Consumer’s Food Waste Reduction Behavior with the Lens of the Theory of Interpersonal Behavior
The immense food waste, generated by restaurants is not only a serious burden for the foodservice business but also a cause of anguish for the emerging nations in which eating out is becoming increasingly trendy. Consumers' food wastes account for a significant portion of restaurant food waste, indicating the need for a change in consumers' behavior to minimize food waste. To examine this problem, our study sought to identify the elements that in…
Antecedents of Consumer Food Waste Reduction Behavior
This study sought to investigate the role of consumers' emotional, cognitive, and financial concerns in the development of food waste reduction, reuse, and recycling behavior among restaurant patrons. Food waste in restaurants is a major problem for the food service industry, and it is a growing source of concern in developing countries, where eating out is becoming increasingly popular. A large portion of restaurant food waste in these markets o…
No prominent works on this page.
Antecedents of Consumer Food Waste Reduction Behavior
This study sought to investigate the role of consumers' emotional, cognitive, and financial concerns in the development of food waste reduction, reuse, and recycling behavior among restaurant patrons. Food waste in restaurants is a major problem for the food service industry, and it is a growing source of concern in developing countries, where eating out is becoming increasingly popular. A large portion of restaurant food waste in these markets o…
Habit—Does It Matter? Bringing Habit and Emotion into the Development of Consumer’s Food Waste Reduction Behavior with the Lens of the Theory of Interpersonal Behavior
The immense food waste, generated by restaurants is not only a serious burden for the foodservice business but also a cause of anguish for the emerging nations in which eating out is becoming increasingly trendy. Consumers' food wastes account for a significant portion of restaurant food waste, indicating the need for a change in consumers' behavior to minimize food waste. To examine this problem, our study sought to identify the elements that in…
Consumer behaviour (2 works) · Environmental Sustainability in Business (2 works) · Food Waste Reduction and Sustainability (2 works) · Interpersonal communication (2 works) · Lens (geology (2 works) · Psychology (2 works) · Reduction (mathematics (2 works) · Social Psychology (2 works) · Social Psychology (2 works) · Business (1 works)